Ingredients

• 3 cups peeled, cubed pumpkin or squash
• 3 cups peeled, sliced carrots
• 1 cup peeled, cubed potato
• 1 cup diced onion
• 2 tbsps olive oil
• 3 cups chicken stock
• 2 tbsps dijon mustard

Directions

• In saucepan, combine pumpkin, carrots, potato and onion with hot oil.
• Cook over low heat 10 minutes.
• Pour in stock.
• Cover and simmer, stirring occasionally, 25 minutes or until vegetables are very tender.
• If stock simmers down, add water to reach original level.
• Puree in batches in food processor.
• Return to saucepan, stir in mustard and season with salt and pepper.
• Serve in heated bowls and garnish with parsley.
• Makes 8 cups.